Spring Peas with Mint

Name: Spring Peas with Mint
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 cups fresh baby peas or thawed frozen baby green peas; ½ small red onion (cut into 1/4-inch dice); 1 cup loosely packed mint (torn); Kosher salt and freshly ground pepper

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By Mark Ladner

April 2010

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Recipe Summary

active:

10 mins

total:

1 hr 10 mins

Yield:

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 cups fresh baby peas or thawed frozen baby green peas
½ small red onion (cut into 1/4-inch dice)
1 cup loosely packed mint (torn)
Kosher salt and freshly ground pepper

Directions

Step 1

In a bowl, whisk the olive oil with the vinegar. Add the peas, red onion and mint and toss to coat. Season with salt and pepper and let stand at room temperature for 1 hour. Transfer to a platter and serve.

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Suggested Pairing

Vinegary dishes and wine can be a terrible combination. But the sharp chopped red onion Mark Ladner tosses with these tangy peas makes the recipe delicious with a lightly tannic red. Dan Amatuzzi likes a red wine from Lazio.

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Spring Peas with Mint

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Ingredients

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Suggested Pairing

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Spring Peas with Mint

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Spring Peas with Mint